Thai rice soup is called Khao Tom in Thai.
Literally, means Khao Tum boiled rice, Khao means rice and Tom mean to boil.
Thai rice soup is one of the few dishes there are considered breakfast only dishes. In Thailand, you can pretty much eat the same dishes for all meals, whatever it is breakfast, lunch or dinner
Thai rice soup is probably not the first thing you think about when you think about what you want for breakfast.
I have grown very fond of starting the day with a bowl of soup, it makes me feel full in a nice way for a long time.
Normally I make a big bowl of soup, so I have enough so I can eat it for 2 or 3 days. The best way to keep it is to make it into portions and keep them in the refrigerator.
Then only heat the portion you want to eat. If you heat the soup to many times the rice get soft.
You can use all kind of meat both minced or chopped into small pieces when you make Thai rice soup. For this recipe I have used chicken breast chopped into small pieces.
Normally Khao Tum is made with white rice. But I use brown rice I soak overnight (7 hours) it should start the fermentation and then the rice should be more healthy, but that is another story.
You can also put in more vegetable of your liking I normally do but have not put in any extras for this version, as I wanted to keep it as originally as possible.
Thai rice soup
- 250 ml Brown or white rice I choose brown rice for health.
- 400 grams Chicken breast
- 80 grams Ginger
- 5 stems Coriander
- 4 stems Spring onion
- 20 clove garlic
- 1 tbsp Whole peppercorns
- 1 tbsp Black pepper
- 2 tsp Sugar
- 2 tsp Salt
- 2 tbsp Cooking oil
- 2 litrs Soup stock
If you want the soup extra healthy use brown rice and you can soak the rice overnight or for 7 hours to start the fermentation of the rice before cooking. This step will make the brown rice even healthier.
You can use white rice as well, using brown rice have nothing to do with the taste, only it have a lot extra health benefits.
Cut the chicken breast into very small pieces, you can also use minced meat.
Cut half the ginger into slices and the other half into small sticks.
Separate the roots from the coriander and set them aside. Then chop both the coriander and spring onion into small pieces.
Set 1/5 of the garlic cloves aside and chop the rest.
Prepare 1 tbsp of peppercorn.
Prepare the black pepper, if freshly ground it taste better.
Prepare the sugar, i use brown sugar but white sugar works as well.
Prepare the salt.
Prepare the cooking oil.
This is what all the ingredient look like when arranged on a tray.
First chop the roots from the Coriander and put them in a mortar. Then put the half the ginger you sliced, the pepper corn, the garlic cloves you set aside and the 1/2 salt into the mortar. Then grind until you have a paste as shown on the picture.
Pour the cooking oil on the pan and heat it. I use a little piece of garlic to see when the oil is heated. When the oil around the garlic starts to boil to oil is ready.
The first step is to make roasted garlic for seasoning the soup before serving. Put all the garlic on the pan.
Stir the garlic until it is golden brown.
The pour in onto a a small bowl, you can place it on some paper to soak of the oil. It will help make the garlic more crispy.
Leaver the oil and a little of the garlic on the frying pan.
Then pour on the garlic ginger pepper paste you just made in the mortar. Stir it until it starts to get a little golden color.
Then pour in the chicken and stir until the chicken is well done.
Then set the chicken mix aside in a bowl.
Put the rice in a pot with the soup stock.
Boil the rice until the rice starts to break a little, or has the texture you want. I like the rice a little on the hard side, it is also good if want to make portions for later use. You can always cook it a little longer if you want soft rice.
Then pour in the chicken mix and let the soup cook for 3 to 4 minutes, then season with salt and pepper.
Use the ginger sticks, the crispy garlic, the chopped coriander and spring onion to both garnish and seasoning the soup before serving.